CN105670890B - The method for improving fruit fermented distilled liquor flavor quality - Google Patents

Abstract

The method for improving fruit fermented distilled liquor flavor quality is related to fruit fermented distilled liquor except bitter miscellaneous taste and the method for seasoning.It includes former wine except bitter drop is rough, former wine storage plus prepared by slurry rectification degree, blending liquor, prepared by blending wine, prepared by finished product.Present approach provides a kind of to fruit fermented distilled liquor except the rough solution of bitter, drop is sudden and violent, the method for improving its flavor quality, it can be considered the basic technology for promoting the fermented distilled Quality of Liquors of fruit, widen the base liquor resource of alcoholic drink mixed with fruit juice product, the range and quantity of wider bigger are opened up for the deep processing of agricultural product fruit, alcoholic drink market is widened, achievees the purpose that saving wine brewing grain and orchard worker gets rich.

Description

The method for improving fruit fermented distilled liquor flavor quality

Technical field：

The present invention relates to fruit fermented distilled liquors except bitter miscellaneous taste and the method for seasoning.

Background technology：

Chinese distilled liquor is world-renowned six big Spirit (China white wine, brandy, whiskey, Rum, volts One of add, gin).Chinese traditional liquor is broadly divided into Daqu spirit of China and common distilled spirit, and common distilled spirit includes fruit hair The multi items such as the continuous poor wheat bran wine of ferment Spirit, Xiaoqu wine, tradition, solid-liquid method white wine, white wine of liquid.Daqu spirit of China is with giving off a strong fragrance Type, Maotai-flavor liquor are to represent wine kind.Such white wine uses the Cereals such as glutinous sorghum, wheat for raw material, daqu fermentation, consumes grain Height, grain distillation yield 30% or so, the production cycle is long, and fermentation period 2--8 months, flavor is typical, with its fragrant aroma, taste Mellow, mellow sweet ice-cold, long times of aftertaste is world-famous for, and belongs to high-grade wine category.

Another major class of Chinese traditional liquor is Chinese yeast faint scent white wine, such white wine uses the Cereals such as sorghum, corn for original Expect, any one distiller's yeast fermentation in Chinese yeast (meter Qu, drug containing are bent), chaff song, rhizopus koji and husband's song, relative to Daqu spirit of China, Chinese yeast Wine production consumption grain is low, and 50% or more grain distillation yield is with short production cycle, fermentation period 6 days or so.

Other distilled spirits such as fruit fermented distilled liquor, white wine of liquid including various regions belong to low-grade distilled spirit Scope.Especially fruit fermented distilled liquor flavor quality otherness is larger, and mainly caused by raw material and technique, the fruit in China is sent out Ferment Spirit after yeast ferments, mostly uses greatly company's pot rice steamer used in white spirit by solid state method and bakes wine or kettle to contain syrup fruit as raw material Formula is distilled, and flavor quality has very big with the fruit fermented distilled liquor that brandy distillation equipment summer Lang De kettle formula distillers are distilled Difference, taste is bitter, miscellaneous, should not directly drink mostly.Although people add slurry or addition using solid-liquid method white spirit mixing, pure water The method of the dilution such as white wine essence, bitter remover, masking, obtaining the part of liquor flavor quality improves, but occurs again simultaneously The shortcomings that tart flavour, sweet taste increase, solid content increases.

If fruit fermented distilled liquor is baked wine using the distillation equipment of brandy all stereotypedly, is stored with oak barrel, It not only needs to invest higher cost of equipment, it is also necessary to which at least 2.5 years storage times are that foreign wine is not achieved within a short period of time The quality level of brandy, and single varieties, market prospects cause anxiety, and influence the enthusiasm of peasant planting fruit.Because of raw material Different characteristics, poor product quality is anisotropic big, and market effect is little.

Due to raw material, the difference of technique, the flavor quality of part distilled liquor and other distilled spirits does not obtain thorough Bottom solves, and is still a great problem of liquor industry so far.The especially fermented distilled white wine of fruit doubles as a variety of assembled alcoholic drinks basis Wine, because former fruit differs from one another, there is bitter miscellaneous taste in various degree in technique, the difference of equipment, vinosity, it is difficult to solve.

Invention content：

The problem to be solved in the present invention provided aiming above insufficient it is a kind of to fruit fermented distilled liquor except bitter, drop Rough solution is sudden and violent, the method for improving its flavor quality.Its technical solution is as follows：

A method of fruit fermented distilled liquor flavor quality being improved, key technology is to include the following steps：

1) former wine is rough except hardship drops：After betadex is added by the 0.4%~0.6% of fruit fermented distilled liquor former wine weight It is sufficiently stirred 25~35 minutes, stands 2~3 hours, reach abundant inclusion, then freeze by subzero temperature above freezing Processing 3~7 days takes advantage of cold filtering drop admittedly, or distillation drop is solid；

2) former wine stores：Through at least through the storage of summer or 30~40 degree storing 3 except the bitter former wine for dropping rough processing A month or more；

3) add slurry rectification degree：Through the former wine except the rough processing of bitter drop, storage, slurry decreasing concentration is added with soft water made from the same day, is adjusted Wine degree to high 1 degree of the alcohol concentration of target wine degree is base liquor；

4) prepared by blending liquor：Glutinous rice fermented glutinous wine is taken to be added except the rough former wine adjustment wine degree of bitter drop is 20~25 degree, mixing, dress Full cylinder sealing cylinder mouth detached wine foot in room temperature natural alcoholization 3 months, filter blending liquor is spare；

5) prepared by blending wine：It takes glutinous sorghum to sip wine and be added and drops rough former wine except bitter, it is 10 to sip wine with former wine weight ratio:6, room Temperature extraction 3~5 days, filtered fluid sealing, room temperature, which expires after cylinder stores 15 days, takes supernatant for blending wine；

6) prepared by finished product：The blending liquor for adding 0.05%~0.85% by base liquor weight adds 0.1%~0.5% blending wine, As finished product.

The method of the present invention is equally applicable to plurality of cereals raw material and auxiliary material and using Chinese yeast, rhizopus koji, husband's song solid state process Bitter, puckery, miscellaneous taste, rough peppery sudden and violent taste, thorn larynx existing for distilled liquor, liquor bran koji and the solid, liquid method white wine that (or semisolid) is brewed Feel the raising of the low quality liquor flavor quality of the defects of apparent.The fruit fermented distilled liquor or other handled through the method for the present invention Distilled spirit can be used in the preparation of alcoholic drink mixed with fruit juice.

The raw materials used in the present invention：

Betadex：Betadex is white crystalline powder, is that starch is acted in cyclodextrin glycosyltransferase Under hydrolyze, nontoxic, odorless, taste is slightly sweet.Cyclodextrin is to be found by Villiers for 1891, and middle 1960s are extremely 1991, the father Szejtli of cyclodextrin tended to be ripe to the technical research of the various objects of cyclic dextrin clathrate, was proposed a large amount of ring pastes Application technology of the essence in fields such as food, drug, cosmetics.Betadex is by 7 glucose molecules with a-1.4 glycosidic bonds In conjunction with cyclic annular stereochemical structure, outer rim assemble hydroxyl have hydrophily, polarity；It is cavity among cyclic annular, cavity inner wall is H atom It is hydrophobicity, nonpolarity with glycosidic linkage O atom.Betadex cavity have embedded organic molecule, biomolecule, it is inorganic from The characteristic of son and complex.The 1 betadex molecule cavity crystallized out from water carries 16 crystalline water molecules, this Partial moisture is easily replaced by the higher molecule of hydrophobicity, nonpolarity, and hydrone is released, new inclusion complexation is formed Object.The High energy water that betadex releases is formed and is acted on ethyl alcohol generation immediately, is conducive to improve white wine entrance rough peppery and become In mellow flavor.The molecular substance stronger less than the bigger molecule of 16 crystalline water molecules volumes, nonpolarity, inclusion stability Better.The molecular substance of nonpolar diminuendo and small volume is also easily overflowed from cavity after entering betadex cavity.Aldehydes, Ketone, esters are middle polarity molecule, and category can be into the molecule that can go out.Relevant information introduction, by being in largely the organic of bitter taste The structural analysis of substance finds that bitter substance intramolecule has strong hydrophobic position, and bitterness receptors itself have hydrophobicity, strong Hydrophobic portion is the advantage of embedded betadex cavity.White wine bitter substance molecular volume is more than ethanol molecule, base This is less than 16 crystalline water molecules volumes, so, betadex be ideal white wine except bitter, removal of impurities taste and drop it is rough it is peppery, The material of pungent taste drops.

Fermented glutinour rice：Dazhou City big bamboo county annals are recorded, and big bamboo east willow fermented glutinour rice is derived from the Chinese, are contained in clear.Most of China area women It gives birth to a child to be confined in childbirth and all be taken nourishing food to build up one's health with fermented glutinour rice.Glutinous rice fermented glutinour rice is not only nutrition but also the food of flavor grace.Rich in polysaccharide, amino The human bodies nutritional ingredient such as acid, B family vitamin, minerals；Its flavor substance have isobutanol, 2-Methyl Butyric Acid, palmitic acid, ethyl alcohol, Propyl alcohol, ethyl acetate, lactic acid, 11- gaidic acids, myristic acid, vinyl formate etc., glutinous rice fermented glutinour rice are fragrant and sweet pure and sweet, mellow refreshing Mouthful, flavor substance is consistent with faint scent distilled liquor flavor, is ideal liquor seasoning material.

Sip wine：It sips wine also known as sips wine, have more than 2000 years history according to legend, according to《Huayang state will》、《Later Han Dynasty's book》Equal documents It records, sips wine and originate from Qin Hanqian, drive wine for Qin imperial palace within B.C. 314 years.1857, Taiping Heavenly Kingdom wing Wang Shi, which reaches, opened way of commanding troops Through Sichuan, villager is to sip wine hospitality.It is first to chant doggerel one by an assistant general during the feast：" ten thousand balls of crock, who, which wants to drink, first pecks head, Bamboo trunk length is long to connect trunnion, saliva along to bamboo trunk stream ".It is to sip the well-known phrase to surprise the world under wine is assigned that wine, which helps poetic inspiration, Shi Dakai,：" ten thousand dry measures used in former times One urn of jewel is received, and king also bows to this, and man in a responsible position is embraced in Five Sacred Mountins, inhale the Yellow River aqueous reflux ".Poem helps excitement due to drinking, brims over interest.It is good Between celebrating year, wine is sipped in poet's Peng Gan praises：" for quite fermented glutinous rice at the perfume (or spice) that assails the nostrils, bamboo pole one inhales victory pot wine cup, gap bridge pork lotus bowl, big woman opens Altar advise visitor taste ".The Dazhou City Qu County mansion king that delays sips wine containing 16 kinds of amino acid, multivitamin, glucose, mannose, minerals etc. Nutritional ingredient, fragrant in taste are happy smooth.It is believed that the red skin of glutinous sorghum, which imparts, sips the very graceful faint scent of wine.Wine is sipped to contain Ethyl lactate, ethyl succinate, ethyl palmitate, 1,3- diethyl malonates, phenylpropyl alcohol acetoacetic ester, ethyl isovalerate, acetic acid it is different Pentyl ester, benzyl carbinol, phenylacetaldehyde, isoamyl alcohol, 2,3- butanediols, n-butanol and organic acid, aldehydes, ketone, ethers, 2,5- dihydros The esters Studies of The Aromatic Substances such as thiophene, flavor substance are consistent with faint scent distilled liquor flavor, are comparatively ideal distilled liquor blending materials Material.

Compared with prior art, the invention has the advantages that：

Present approach provides a kind of to fruit fermented distilled liquor except the rough solution of bitter, drop is sudden and violent, improves its flavor quality Method.In addition to use grape-brandy technique processed fruit fermented distilled liquor for beverage wine product other than, the present invention, which can be considered, to be carried The basic technology for rising the fermented distilled Quality of Liquors of fruit, widens the base liquor resource of alcoholic drink mixed with fruit juice product, is opened for the deep processing of agricultural product fruit The range and quantity for warding off wider bigger, widen alcoholic drink market, achieve the purpose that saving wine brewing grain and orchard worker gets rich.

Specific implementation mode：

Embodiment 1：

A method of fruit fermented distilled liquor flavor quality being improved, key technology is to include the following steps：

1) former wine is rough except hardship drops：By orange fermented distilled liquor former wine weight 0.4% be added betadex (because aldehydes, The flavor substances such as ketone, esters are middle polarity molecule, and the addition of betadex excess can lose part flavor substance, and dosage is not Foot the requirement except bitter taste, miscellaneous taste is not achieved) after be sufficiently stirred 35 minutes, stand 2 hours, reach abundant inclusion, then pass through -12 DEG C freezing processing 3 days, it is solid to take advantage of cold filtering drop, or distillation drop is solid, the solid Spirit time handle by betadex of distillation drop Rice steamer steams again；

2) former wine stores：Through except the bitter former wine for dropping rough processing at least through summer storage or 30 degree storages 3 months More than, according to yield, storage container may be selected pithos, crock, stainless cylinder of steel, cement pit etc., be stored with canful, former wine wine degree General 63 degree or so；

3) add slurry rectification degree：Through the former wine except the rough processing of bitter drop, storage, slurry decreasing concentration is added with soft water made from the same day, is adjusted Wine degree to high 1 degree of the alcohol concentration of target wine degree is base liquor, such as bottle of liquor labeled marker wine degree 52%Vol, should add slurry extremely 53%Vol；

4) prepared by blending liquor：Glutinous rice fermented glutinous wine is taken to be added except the rough former wine adjustment wine degree of bitter drop is 20 degree, mixing fills cylinder Cylinder mouth is sealed in room temperature natural alcoholization 3 months, detaches wine foot, filter blending liquor is spare；

It is prepared by glutinous rice fermented glutinour rice：Glutinous rice steamed rice, the spare boiled cooling of rice washing water is pulp-water, and glutinous rice spreading for cooling admixes rice to 33 degree The small starter powder (being called fermented glutinour rice song) or rhizopus koji of the 0.4% of weight, are packed into watt cylinder and account for volume 70%, nest is opened in center, keeps the temperature 28 degree Fermentation 30 hours, rice grain saccharification soften, and the pulp-water that meal weighs 20% is added, and add meal and weigh 0.1% small starter powder (starter powder is mixed into pulp-water It is added together), it strikes off meal nest and continues to ferment, it is for use that cylinder mouth is sealed after 7 days；

5) prepared by blending wine：It takes glutinous sorghum to sip wine and be added and drops rough former wine except bitter, it is 10 to sip wine with former wine weight ratio:6 (flood Cross and sip vinasse surface and be advisable), room temperature extracts 3 days, filtered fluid sealing, and room temperature, which expire after cylinder stores 15 days, takes supernatant for blending wine；

Glutinous sorghum sips wine preparation：September 9, sips wine.Wine is sipped in the current year lunar calendar September preparation of glutinous sorghum harvesting, current year harvesting Glutinous sorghum is soaked to cook after a night and cooks wine and (change water halfway 1~3 time, raw acid, the fresh sorghum without the system of shining is prevented to be called tender height Fine strain of millet directly cooks), sorghum quick-meal stall is cool to be cooled to 33 degree, spills appropriate cold boiling water and drenches sorghum rice dumpling, rubs scattered into particle, by sorghum weight Amount plus small starter powder 0.5% are packed into watt cylinder fermentation after mixing thoroughly, loading amount is the 70% of watt cylinder volume, and 33 degree of fermentation temperature ferments 6 days. Maturation sips wine sealing tank mouth, stores for future use, and 25 degree of room temperature of storage or less is advisable；

6) prepared by finished product：The blending liquor for adding 0.05% by base liquor weight adds 0.5% blending wine, as finished product；Also it can press Alcoholic drink mixed with fruit juice technical recipe, base liquor are directly used in alcoholic drink mixed with fruit juice preparation.

Embodiment 2：

A method of fruit fermented distilled liquor flavor quality being improved, key technology is to include the following steps：

1) former wine is rough except hardship drops：Betadex is added (because of aldehyde by the 0.6% of Kiwi berry fermented distilled liquor former wine weight The flavor substances such as class, ketone, esters are middle polarity molecule, and the addition of betadex excess can lose part flavor substance, use Amount deficiency the requirement except bitter taste, miscellaneous taste is not achieved) after be sufficiently stirred 25 minutes, stand 3 hours, reach abundant inclusion, then lead to The temperature freezing processing of zero degree 7 days are crossed, take advantage of cold filtering drop admittedly, or distillation drop is solid, distillation is dropped the solid betadex that passes through and handled Spirit return rice steamer steam again；

2) former wine stores：Through except the bitter former wine for dropping rough processing at least through summer storage or 40 degree storages 3 months More than, according to yield, storage container may be selected pithos, crock, stainless cylinder of steel, cement pit etc., be stored with canful, former wine wine degree General 63 degree or so；

3) add slurry rectification degree：Through the former wine except the rough processing of bitter drop, storage, slurry decreasing concentration is added with soft water made from the same day, is adjusted Wine degree to high 1 degree of the alcohol concentration of target wine degree is base liquor, such as bottle of liquor labeled marker wine degree 52%Vol, should add slurry extremely 53%Vol；

4) prepared by blending liquor：Glutinous rice fermented glutinous wine is taken to be added except the rough former wine adjustment wine degree of bitter drop is 25 degree, mixing fills cylinder Cylinder mouth is sealed in room temperature natural alcoholization 3 months, detaches wine foot, filter blending liquor is spare；

It is prepared by glutinous rice fermented glutinour rice：Glutinous rice steamed rice, the spare boiled cooling of rice washing water is pulp-water, and glutinous rice spreading for cooling admixes rice to 37 degree The small starter powder (being called fermented glutinour rice song) or rhizopus koji of the 0.2% of weight, are packed into watt cylinder and account for volume 70%, nest is opened in center, keeps the temperature 33 degree Fermentation 24 hours, rice grain saccharification soften, and the pulp-water that meal weighs 25% is added, and add meal and weigh 0.1% small starter powder (starter powder is mixed into pulp-water It is added together), it strikes off meal nest and continues to ferment, it is for use that cylinder mouth is sealed after 7 days；

5) prepared by blending wine：It takes glutinous sorghum to sip wine and be added and drops rough former wine except bitter, it is 10 to sip wine with former wine weight ratio:6 (flood Cross and sip vinasse surface and be advisable), room temperature extracts 5 days, filtered fluid sealing, and room temperature, which expire after cylinder stores 15 days, takes supernatant for blending wine；

Glutinous sorghum sips wine preparation：September 9, sips wine.Wine is sipped in the current year lunar calendar September preparation of glutinous sorghum harvesting, current year harvesting Glutinous sorghum is soaked to cook after a night and cooks wine and (change water halfway 1~3 time, raw acid, the fresh sorghum without the system of shining is prevented to be called tender height Fine strain of millet directly cooks), sorghum quick-meal stall is cool to be cooled to 36 degree, spills appropriate cold boiling water and drenches sorghum rice dumpling, rubs scattered into particle, by sorghum weight Amount plus small starter powder 0.5% are packed into watt cylinder fermentation after mixing thoroughly, loading amount is the 70% of watt cylinder volume, and 28 degree of fermentation temperature ferments 7 days. Maturation sips wine sealing tank mouth, stores for future use, and 25 degree of room temperature of storage or less is advisable.

6) prepared by finished product：The blending liquor for adding 0.85% by base liquor weight adds 0.1% blending wine, as finished product；Also it can press Alcoholic drink mixed with fruit juice technical recipe, base liquor are directly used in alcoholic drink mixed with fruit juice preparation.

Embodiment 3：

A method of fruit fermented distilled liquor flavor quality being improved, key technology is to include the following steps：

1) former wine is rough except hardship drops：By the fruit such as apple or plough lead to fermented distilled liquor former wine weight 0.5% be added times he (because the flavor substances such as aldehydes, ketone, esters are middle polarity molecule, the addition of betadex excess can lose part to cyclodextrin The requirement except bitter taste, miscellaneous taste is not achieved in flavor substance, dosage deficiency) after be sufficiently stirred 30 minutes, stand 3 hours, reach and fill Subpackage knot, then freezing processing 5 days are spent by -10, take advantage of cold filtering drop admittedly, or distillation drop is admittedly, distillation is dropped solid times his ring that passes through and pasted The Spirit of precision processing returns rice steamer and steams again；

2) former wine stores：Through except the bitter former wine for dropping rough processing at least through summer storage or 35 degree storages 3 months More than, according to yield, storage container may be selected pithos, crock, stainless cylinder of steel, cement pit etc., be stored with canful, former wine wine degree General 63 degree or so；

3) add slurry rectification degree：Through the former wine except the rough processing of bitter drop, storage, slurry decreasing concentration is added with soft water made from the same day, is adjusted Wine degree to high 1 degree of the alcohol concentration of target wine degree is base liquor, such as bottle of liquor labeled marker wine degree 52%Vol, should add slurry extremely 53%Vol；

4) prepared by blending liquor：Glutinous rice fermented glutinous wine is taken to be added except the rough former wine adjustment wine degree of bitter drop is 22 degree, mixing fills cylinder Cylinder mouth is sealed in room temperature natural alcoholization 3 months, detaches wine foot, filter blending liquor is spare；

It is prepared by glutinous rice fermented glutinour rice：Glutinous rice steamed rice, the spare boiled cooling of rice washing water is pulp-water, and glutinous rice spreading for cooling admixes rice to 35 degree The small starter powder (being called fermented glutinour rice song) or rhizopus koji of the 0.3% of weight, are packed into watt cylinder and account for volume 70%, nest is opened in center, keeps the temperature 30 degree Fermentation 27 hours, rice grain saccharification soften, and the pulp-water that meal weighs 22% is added, and add meal and weigh 0.1% small starter powder (starter powder is mixed into pulp-water It is added together), it strikes off meal nest and continues to ferment, it is for use that cylinder mouth is sealed after 7 days；

5) prepared by blending wine：It takes glutinous sorghum to sip wine and be added and drops rough former wine except bitter, it is 10 to sip wine with former wine weight ratio:6 (flood Cross and sip vinasse surface and be advisable), room temperature extracts 4 days, filtered fluid sealing, and room temperature, which expire after cylinder stores 15 days, takes supernatant for blending wine；

Glutinous sorghum sips wine preparation：September 9, sips wine.Wine is sipped in the current year lunar calendar September preparation of glutinous sorghum harvesting, current year harvesting Glutinous sorghum is soaked to cook after a night and cooks wine and (change water halfway 1~3 time, raw acid, the fresh sorghum without the system of shining is prevented to be called tender height Fine strain of millet directly cooks), sorghum quick-meal stall is cool to be cooled to 35 degree, spills appropriate cold boiling water and drenches sorghum rice dumpling, rubs scattered into particle, by sorghum weight Amount plus small starter powder 0.5% are packed into watt cylinder fermentation after mixing thoroughly, loading amount is the 70% of watt cylinder volume, and 30 degree of fermentation temperature ferments 6 days. Maturation sips wine sealing tank mouth, stores for future use, and 25 degree of room temperature of storage or less is advisable.

6) prepared by finished product：The blending liquor for adding 0.45% by base liquor weight adds 0.3% blending wine, as finished product；Also it can press Alcoholic drink mixed with fruit juice technical recipe, base liquor are directly used in alcoholic drink mixed with fruit juice preparation.

Claims (1)

1. a kind of method improving fruit fermented distilled liquor flavor quality, it is characterised in that include the following steps：

1) former wine is rough except hardship drops：It is added after betadex fully by the 0.4%~0.6% of fruit fermented distilled liquor former wine weight Stirring 25~35 minutes stands 2~3 hours, reaches abundant inclusion, then pass through subzero temperature freezing processing above freezing 3~7 days, take advantage of cold filtering drop admittedly, or distillation drop is solid；

2) former wine stores：Through except the bitter former wine for dropping rough processing at least through summer storage or 30~40 degree storages 3 months More than；

3) add slurry rectification degree：Through the former wine except the rough processing of bitter drop, storage, slurry decreasing concentration is added with soft water made from the same day, adjusts wine degree It is base liquor to high 1 degree of the alcohol concentration of target wine degree；

4) prepared by blending liquor：Glutinous rice fermented glutinous wine is taken to be added except the rough former wine adjustment wine degree of bitter drop is 20~25 degree, mixing fills cylinder Cylinder mouth is sealed in room temperature natural alcoholization 3 months, detaches wine foot, filter blending liquor is spare；

5) prepared by blending wine：It takes glutinous sorghum to sip wine and be added and drops rough former wine except bitter, it is 10 to sip wine with former wine weight ratio:6, room temperature leaching It carries 3~5 days, filtered fluid sealing, room temperature, which expires after cylinder stores 15 days, takes supernatant for blending wine；

6) prepared by finished product：The blending liquor for adding 0.05%~0.85% by base liquor weight adds 0.1%~0.5% blending wine, as Finished product.